Introduction:The Tapam Estate coffee from the El Tambo micro-lot in Cauca, Colombia, processed via washed method, showcases distinctive citrus acidity and creamy body. This article delves into the regional characteristics, processing methods, and Colombia’s grading system, along with providing detailed pour over and iced pour over parameters—including grind size, water temperature, brew ratio, and pouring techniques—to help coffee enthusiasts achieve its smooth, sweet, and layered cup profile at home.
This coffee, the Tapam Estate micro-lot from El Tambo in Cauca, Colombia, is processed using the washed method and presents a bright acidity and rich layers when roasted to a medium-light level. In cupping, the beans exhibit a creamy mouthfeel paired with pronounced citrus acidity. The cup is clean with notable sweetness, featuring a mellow richness akin to brown sugar, as well as complex aromas of apple, caramel, Earl Grey tea, and plum. The finish reveals a fresh lemon-like acidity that lingers pleasantly.
Officially named Colombia Best of Cauca Regional Select El Tambo, this coffee is part of the micro-lot selection from the Best of Cauca competition, representing the pinnacle of smallholder dedication. Its flavor profile leads with juicy black plum and dark berry notes, develops into an interplay of sweet and tart purple grape and mulberry flavors mid-palate, and finishes with a lingering honeyed sweetness reminiscent of candied fruit. The overall cup is balanced and layered.
Cauca is located in southwestern Colombia, bordered by Nariño to the west and Huila to the east. It is one of the country’s renowned specialty coffee regions. The area encompasses over 29 administrative zones for coffee cultivation, at elevations ranging between 1758 and 2100 meters. Its climate conditions and rainy season cycles are relatively stable—especially after the dry season from August to September, when a bountiful rainy season provides ideal flowering and fruit-setting conditions for coffee trees.
Additionally, July and August mark the flowering season in Cauca. During this period, the intense sunlight and low rainfall, combined with the region’s recent shift away from the equatorial calm belt, create favorable pollination conditions, leading to a concentrated harvest in the first quarter of the following year. Notably, the region experiences significant diurnal temperature variation, with daytime averages around 18°C but nighttime temperatures dropping to as low as 4°C, and even hitting a minimum of 11°C on some days. This sharp temperature fluctuation slows the ripening of coffee cherries, allowing for greater accumulation of flavor compounds and sugars—thus producing its unique acidity and sweetness.
The region’s soils benefit from the Sotara volcano, part of the Andes mountain range, providing a mineral-rich growing environment. The total coffee-growing area spans approximately 911 hectares, shaped by mountainous terrain and three major rivers—the Cauca, Caueta, and Magdalena. The geographic and microclimatic diversity gives Cauca coffees their distinct character.
Colombia’s coffee grading system differs from many other producing countries; it does not primarily rely on altitude, but rather on the screen size of green beans. Beans sized 17 and above are classified as Supremo, the highest grade, followed by the EXCELSO EXTRA grade, mainly consisting of size 16 beans. This grading approach reflects Colombia’s smallholder-dominated industry structure and also allows consumers to infer certain quality standards based on bean size.
For this Cauca Tapam Estate coffee, a medium roast is recommended. It appropriately highlights the bright citrus notes and robust body foundation while preserving rich sweetness and aromatic complexity.
If you wish to brew this coffee at home using pour over, you may refer to the following tested parameters: Use 15 grams of coffee, ground with a BG grinder at setting 5R (approximately 60% standard sieve extraction, similar in coarseness to table salt). Set the water temperature to 89°C, use a V60 dripper, and a brew ratio of 1:15. When pouring, rotate the stream slowly in a clockwise circle centered on the dripper. For the first pour, reach 30 grams at 15 seconds, then pause. After about 1 minute, proceed to the second pour. The second pour should also circle outward from the center, avoiding the edges where the filter meets the coffee bed to prevent channeling and ensure even extraction. The total brew time should be 2 minutes and 20 seconds, reaching 220 grams of water for completion.
For iced pour over, consider the following setup: Use 20 grams of coffee, with 150 grams of ice and 150 grams of hot water, maintaining an overall brew ratio of 1:15 (including ice and water). A slightly finer grind than regular pour over is suggested—use a small Fuji grinder at setting 3 (about half a notch finer than standard). The water temperature should be slightly higher than usual, around 91°C. Begin with a 40-gram bloom for approximately 30 seconds, then pour in two phases: 60 grams for the first pour and 40 grams for the second. Use a relatively high and thin water stream, with gentle stirring to promote even expansion and extraction, but be mindful of the liquid level to avoid overflowing the filter. The total brew time is about 2 minutes and 30 seconds, consistently delivering the coffee’s bright acidity and rounded sweetness.
The above content is compiled by CoffeeHunters, a coffee news website.
